Ingredients
- 4 quails (halved and backbones removed)
- 1/3 cup red curry paste
- 100ml coconut cream
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 3 coriander roots (chopped)
- 2 Lebanese cucumbers (sliced)
- 1 large red chilli (very finely sliced)
- 1/2 cup mint leaves (coarsely chopped)
Method
Place 4 quails (halved and backbones removed) on a lightly greased baking tray.
Blend 1/3 cup red curry paste, 100ml coconut cream, 2 tbsp lemon juice, 1 tsp lemon zest and 3 coriander roots (chopped) in a food processor until smooth.
Rub paste mixture over quails. Cook quails on a preheated barbecue or grill for 5-6 minutes each side or until browned and cooked. Set aside to rest for 5 minutes.
Combine 2 Lebanese cucumbers (sliced), 1 large red chilli (very finely sliced) and 1/2 cup mint leaves (coarsely chopped).
To serve
Place cucumber salad on plates and top with quails.
Serve with boiled rice.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
